RECIPES

Waste-Not Lemon Curd

When preparing lemon curd, I don’t usually try to use up whole eggs. I freeze leftover whites for pavlovas, meringues or egg white omelettes. However, you could make a respectable lemon curd with whole eggs. It will be fluffier, looser and softer than a traditional egg yolk curd. Straining is vital, as you will definitely end up with curdled bits, especially at the edges of the hot pan. I tested this whole egg technique during a spate of lemon curd experiments. (See: Luscious Lemon Curd.) My favourite recipe, however, is Magic Number Lemon Curd.

Place
fine-mesh sieve over medium bowl. In bottom of double-boiler pan, bring 1 inch
(2.5 cm) water to boil on high heat. Reduce heat to medium-low.

In top of
double-boiler, whisk together juice, zest, sugar and salt. Add eggs. Whisk to
combine.

Place over simmering water. Stir often, then constantly with whisk 5 minutes, or until thickened and opaque, but do not boil. Look for signs of doneness: Temperature should reach 170F (76C). Curd should be thick but pourable. It should coat back of spoon and running your finger through it should leave a clear trail.

Remove from
heat. Whisk in butter quickly, until melted. .

Push curd
through prepared sieve. Discard solids in sieve. Whisk curd a few times, until
perfectly smooth. Transfer to storage tub. Cool to room temperature. Cover and
refrigerate at least 2 hours or preferably overnight, until cold and set.

Makes 1-1/4 cups (300 mL).

You can double the recipe.

Oh No: The curd should not become frothy.
Use the whisk to stir the curd, not beat it.

Make-Ahead: Store the curd up to 1 week in the
fridge or 1 month in the freezer.